Blitz Kuchen, which translates to "Lightning Cake" in German, is a quick-to-make treat that has long been a staple in homes that crave something sweet without the wait. The name "Blitz" reflects its fast preparation time, ideal for last-minute gatherings or comforting moments. A buttery, tender crumb is topped with a sprinkle of cinnamon and nuts, giving this simple yet delightful cake its signature warm flavor. Often associated with German-American baking traditions, it's beloved for its homey texture and nostalgic aroma.
Ingredients
- 1 cup flour
- 1 cup brown sugar
- ¼ cup butter
- 1 egg (well beaten)
- ½ cup sour milk
- 1 tsp vanilla
- ¼ cup flour (for topping)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup nuts (chopped )
Instructions
Step 1: Combine Dry Ingredients
- Mix 1 cup of flour and 1 cup of brown sugar together in a large bowl.
Step 2: Cut in Butter
- Cut ½ cup of butter into the flour-sugar mixture until it resembles coarse crumbs.
Step 3: Mix Wet Ingredients
- In a separate bowl, beat the egg, sour milk, and vanilla together.
Step 4: Combine Mixtures
- Add the wet mixture to the crumb mixture and mix lightly until just combined.
Step 5: Prepare Topping
- In another bowl, mix ½ cup flour, baking powder, baking soda, cinnamon, and chopped nuts.
Step 6: Assemble Cake
- Pour the batter into a greased 8×8-inch pan. Sprinkle the topping mixture evenly over the batter.
Step 7: Bake
- Bake at 375°F for 25 minutes, or until a toothpick inserted in the center comes out clean.
Tips
- Add a handful of chopped apples to the batter for a fruity variation.
- Replace sour milk with buttermilk for a richer crumb.
- Add a pinch of nutmeg to the topping for extra warm spice.
- Swap nuts for raisins if desired.
- Use brown butter instead of regular butter for deeper flavor.
- Double the topping for a more decadent coffee-cake style finish.
- Add a splash of almond extract for a German-style twist.
- Bake in a round pan for a more traditional “kuchen” appearance.
- Serve warm with whipped cream or vanilla ice cream.
Transcription of the Original Recipe
Read or copy the transcription
Blitz Kuche- Coffee Cake
1 c. flour 1 tsp vanilla
1 c brown sugar ¼ c flour
¼ c butter 1 tsp baking powder
1 egg, well beaten ½ tsp baking soda
½ c sour milk 1 tsp cinnamon
½ c chopped nuts
Mix 1 cup flour and brown sugar
together. Cut shortening in as
for pie crust. Reserve ½ c mixture
for topping. Add egg, sour milk and
vanilla to remainder & mix
lightly. Add sifted flour, baking
powder and baking soda & mix
thoroughly. Pour into a greased
8x8x2 in pan. Sprinkle ½ c.
crumb mixture mixed with
with cinnamon & nuts on top.
Bake at 375° for 25 min.From Transcription to Instructions
Hi from Salvaged Recipes, a quick friendly heads-up before you bake. The original transcription is a brisk, old-fashioned note that tells you to “cut shortening in” and to reserve 1/2 cup of the crumb mix for the topping, while the instructions lay that out step by step, calling for butter to be cut into the flour-sugar (with a stated amount) and spelling out a separate topping bowl. The instructions also place the baking powder and soda with the topping where the original lists them for the batter, so we broke that short note into clear steps so you can see when to cut the fat, add the wet mix, and sprinkle the topping before baking.
Nutrition
Calories: 305kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 55mgSodium: 210mgPotassium: 95mgFiber: 1gSugar: 22gVitamin A: 310IUCalcium: 55mgIron: 1.2mg
